Friday, December 3, 2010

Chicken In Silky Almond Sauce


         4 Chicken Breast Pieces (Boneless)
1 Cup Almonds
4-5 Tbspn Butter
1½ Tspn Coriander Powder
1/3rd Tspn Garam Masala
1 Onion (Chopped)
5-6 Garlic Cloves (Chopped)
2 Green Chillies
½ Cup Sweet Corn (Boiled)
½ Cup White Sauce
¼ Cup Tomato Puree
2 Tbsp Tomato Ketchup
½ Green Capsicum (Cut in Cube Shape)
½ Yellow Capsicums (Cut in Cube Shape)
½ Red Capsicum (Cut in Cube Shape)
¼ Tspn  Nutmeg Powder
½ Tspn Black Pepper Powder
Salt to Taste
Chopped Fresh Coriander Leaves to Garnish 


  1. Keep the almonds in water for about 15mins. Take out and peel.

  1. Heat butter in a pan. Add all the three kinds of capsicum.

  1. After capsicum is slightly done, add the onions and garlic and sauté.

  1. In a food processor add the almonds, all dry masalas and green chillies and make a paste of it putting little water.

  1. Add the chicken to the onions and continue to sauté.

  1. When the chicken is lightly coloured, add white sauce and mix.

  1. Add the almond paste and mix. Put little water if needed and let it cook till chicken is done.

  1. Add the tomato puree and ketchup, mix and Cook for a minute.

  1. Add the sweet corn and mix.

  1. Add salt and sprinkle nutmeg powder and black pepper powder.

  1. Sprinkle little coriander on top before serving.

  1. Enjoy with naan or paratha.

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